Lupin Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection is the kind of treat that feels both ancient and completely irresistible. Tahini forms the silky backbone, while toasted almonds add crunch and honey is cooked to the firm-ball stage to give the finished slab its signature fudgy, slightly crumbly texture. The turmeric lends a gorgeous golden hue and a subtle earthiness that plays beautifully against the cinnamon and cardamom. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume — no substitutions needed, just straightforward pantry ingredients doing exactly what they're supposed to do. The candy-thermometer step might sound intimidating, but it's genuinely the secret to getting that melt-on-your-tongue consistency rather than a sticky, greasy mess. Once chilled and sliced, the pieces hold their shape beautifully and taste even better served at room temperature, when the tahini softens just enough to become almost creamy. It's an impressive homemade confection that looks like it came from a specialty shop but comes together in your own kitchen.
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred and at room temperature
- 1 cup raw almonds, roughly chopped
- 1 cup honey
- ¼ cup water
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground cardamom (optional)
Instructions
- 1
Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides. Place the tahini in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer) and set aside at room temperature.
- 2
Toast the chopped almonds in a dry medium saucepan over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a small bowl and set aside. Wipe out the saucepan.
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